Keto Raspberry Cheesecake Fat Bombs

Fat bombs are quick high-fat snacks that will help you stay fuller for longer. They are great for fat fast and a quick and convenient source of energy. Keep in mind that fat bombs are treats, not meal replacements and you should eat them in moderation, no more than 1-2 pieces a day. Keto, Low Carb

Ingredients (makes 16 servings)

1 cup raspberries (frozen)

1/2 cup almond flour

1/4 cup coconut flour

250 g mascarpone or (full-fat cream cheese or creamed coconut milk)

1 teaspoon sugar-free vanilla extract

2 tbsp Erythritol or Swerve (powdered)

15-20 drops liquid stevia (optional)

Coating:

80 g extra dark chocolate (85% cocoa solids or more)

40 g cacao butter

Instructions

Place the mascarpone, Erythritol, frozen raspberries and vanilla into a food processor and pulse until smooth and creamy.

Add the almond and coconut flour and pulse again just to mix it up. Spoon about 2 tablespoons of the mixture into ice tray. Place in the freezer for 45-60 minutes.

Meanwhile, melt the dark chocolate and cacao butter in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water over a medium heat. Once completely melted, remove from the heat and set aside to cool down (the chocolate should not be hot when you use it for coating).

Remove the mixture from the freezer. To cover the fat bombs in the chocolate mixture, use a wooden stick or a fork. Pick up one fat bomb at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the fat bomb until well-coated. Keep turning until the chocolate is solidified. Place each of the coated fat bombs on a tray lined with greaseproof paper and place in the fridge for at least 15 minutes before serving, (store in the fridge for up to a week or freeze for up to 3 months).